Signature, located on the 37th floor of Mandarin Oriental Tokyo in Nihonbashi Muromachi 2-1-1, Chuo-ku, Tokyo, opened on December 2, 2005. It offers French cuisine incorporating Japanese culinary culture in a luxurious space with a panoramic view of the metropolis. The dining area features silver carbon fiber dividers, creating a bright space filled with natural light from the windows. In the evening, you can enjoy the sparkling skyline of the city. The restaurant offers both set courses and à la carte menu options. Situated an 8-minute walk from JR Tokyo Station and directly connected to Mitsukoshi-mae Station via an underground passage, Signature provides parking, has 55 seats, offers private rooms, and is a smoke-free environment. Credit cards are accepted, reservations are available, and additional consumption tax and service charges (15%) apply. Operating hours are from 11:30 to 14:30 (last order at 14:30) and 18:00 to 23:00 (last order at 21:30), and the restaurant is open every day. The dress code is smart casual, and the child policy allows usage for those under 12 until 19:30. Mandarin Oriental Tokyo, with its stunning views of the skyscrapers, houses three Michelin-starred restaurants and one Bib Gourmand establishment, showcasing the hotel's prestige. Signature, one of the Michelin-starred main dining venues, was selected for a lunch visit during this family trip to Tokyo. Descending from the 37th-floor elevator, the restaurant's layout exudes a sophisticated ambiance. The central Mandarin Bar, shared restroom facilities, and the restaurant Signature with its back-to-back arrangement, all share the breathtaking cityscape views. The interior is elegantly unified in silver, and the seats along the windows provide a mesmerizing view of the city below. Starting the experience with a glass of wine, the drink menu, presented separately, features wines poured using the Coravin system, ensuring the availability of prestigious wines even by the glass. The chosen wine, Louis Roederer Blanc de Blancs Brut, is priced at ¥3,200 per glass. Before selecting from the menu, complementary canapés are served, expertly paired with the Champagne. The lunch menu offers various options, including the "Marché" course with a choice of the number of dishes, ranging from ¥4,800 to ¥7,500. Additionally, there is a prefixed "Passy" course priced at ¥12,000, excluding tax and service charges (15%), offering a six-course dining experience. One noteworthy addition to the menu is the special French Bordeaux white asparagus introduced tableside. Priced at ¥1,500 per piece, it is a simple preparation with boiled asparagus served with both Hollandaise and blood orange sauces. Opting for the four-course "Marché" menu, priced at ¥5,900 (excluding tax and service charges), the dining experience unfolds with an amuse-bouche, a choice of cold and warm appetizers, a fish or meat course, and a dessert. The menu features creative and seasonal dishes, showcasing the chef's expertise. Overall, Signature offers a sophisticated dining experience in a luxurious setting with impeccable service, making it a notable choice for those seeking high-quality French cuisine with a touch of Japanese influence.

Signature, first visit! Inside the restaurant, there are three rows of tables. The seating near the window and the wall is in shades of blue, while the middle has white chairs, creating a beautiful color scheme. Around the center of the restaurant, you can see the kitchen, and there's a lively atmosphere as the chef gives the final check before the dishes are sent out. The window seats, especially the ones with a view of the kitchen towards the back, are highly recommended. The windows by the window seats are large, offering a beautiful night view. Highlights of the meal: - Amuse-cream with moist salmon inside. - Cold appetizer with quail meat surrounding foie gras in the center. The richness paired perfectly with Pinot Noir. Scallops for my wife with added caviar were also delicious. - Warm appetizer with red deer and morel mushrooms. Served with a beautiful pastry dish, accompanied by green and white asparagus, it paired well with the earlier Pinot Noir. It seems the chef excels in meat dishes. - Fish dish featuring beautifully presented flounder in red and white, complemented by an exquisite sauce. Ate it with bread, finishing it all. - For the main course, I had lamb, and my wife had beef. The lamb was delicious with an outstanding sauce, but the beef surpassed it in taste. I'd like to try the beef next time. - Cheese course with three varieties of Brie Savarin cheese, pleasantly mild with a dessert-like smoothness. - Dessert consisted of a beautiful mango dessert, providing a refreshing conclusion. - Chocolate option for tea included a choice of four types; I ended up trying all four. Finished with herbal tea, making it a thoroughly enjoyable and fulfilling experience! I'll definitely be coming back!

My husband and I visited here for Saturday lunch. Although I come to a building owned by Mitsui Fudosan several times a month because the main store of Senbikiya is located there, it's my first time at Mandarin Hotel. Off we went to the 37th floor of Mandarin Hotel. Inside the cheese choux, the cheese was creamy, while the outside was crispy. I requested a change to ratatouille instead of salmon, which I'm not fond of. The contrast between the sweetness of the carrots and the refreshing taste of the oranges in the chilled carrot soup was delightful. The pâté en croûte, Signature Style, consisted of four types of meat wrapped in pastry and baked. It paired well with the cassis mousse sauce. The salad was made with Western leeks, arranged like a bouquet. The Hokkaido scallop and squid sautéed in olive tomato and fennel coulis were grilled squid, tender with finely cut knife marks to allow the sauce to coat well. The scallops were rare inside, complementing well with the fennel cream. The tomato paste inside blended well with olives, adding acidity and deliciousness. The quail and foie gras pithivier with seasonal vegetables from the farm had a scent of cardamom and verbena in the sauce. Despite the quail's juicy meat, it didn't feel heavy, perhaps due to the refreshing sauce. It felt like classic French cuisine, but it didn't leave a heavy feeling in the stomach. The fresh mango, kiwi, and pineapple brunoise with coconut meringue, lemongrass juice, and passion fruit sorbet had a strong acidity, but when combined with the coconut meringue, it balanced out to just the right sweetness. ★★★★★★★★★ I have a YouTube channel about restaurants and travel. If you're interested, please check it out and subscribe. https://youtube.com/@foodietravellerinjapan1981?si=9ST9wysSpOm21crU ★★★★★★★★★

It's been a while since I visited, but... the meat dishes are delicious, however, the bread is... and the fish dishes are... The cutting of the white mushrooms served with the meat dishes was excellent, but there wasn't any dish that made me marvel like never before, leaving a furrowed brow. The swordfish, scallops, and squid used in the fish dishes were all small, and the ingredients themselves didn't meet expectations. When asked about the taste, they were too small to really savor. The meat dishes are delicious, but I feel like the fish dishes need an extra touch. Thank you for the meal.

The Mandarin Oriental Hotel is one of my favorite hotels in Tokyo. I wanted to take it easy this time, so I went for their signature experience after a long time. Honestly, I felt it had slightly declined since my last visit, and it left me a bit disappointed, maintaining that impression for a while. To cut to the chase, this time, the previous impression has been completely wiped away. The restaurant also had a good vibe, and despite the rising prices of items from overseas, I felt they were making efforts to be creative.

The entire meal, from appetizers to dessert, was artistic and delicious. In particular, the main course of quail and foie gras is a must-try for everyone. The signature original tea had a fruity aroma but a refreshing herbal taste. I think it pairs well with any dish!

I celebrated the 10th anniversary with my partner at the French restaurant "Signature" on the 37th floor of the Mandarin Oriental Tokyo. The restaurant has a bright color scheme and offers a stunning view of Marunouchi and Otemachi. While dinner is on the expensive side, they have appreciable lunch discount plans. For our special occasion, we opted for the W-Main 4-course menu (13,708 yen, tax included). The experience started with a cold carrot soup amuse-bouche with orange, olive oil, and herbs. The appetizers included a Hokkaido melon with hibiscus and elderflower jelly, poached chicken terrine salad resembling a bouquet, and a four-meat pate with cassis mousse. The fish course featured a turbot, flathead, and beltfish bouillabaisse with brandade and aioli toast. The meat course had a quail and foie gras pithivier with Okinawa moringa farm seasonal vegetables and cardamom-scented sauce, and an option to add summer truffles for an additional 5,500 yen. The dessert was a refreshing combination of fresh mango, kiwi, pineapple brunoise, coconut meringue, lemongrass juice, and passion fruit sorbet. We paired the meal with glasses of De Venoge Cordon Bleu Brut Champagne Magnum, Les Héritiers du Comte Lafon Mâcon Milly Lamartine 2020 Magnum (2,800 yen), and Château de Valandraud Premier Grand Cru 2014 (8,800 yen). The overall theme was light and refreshing, perfect for summer. The staff, mostly young, provided excellent service, and they graciously accommodated menu changes. It's a special place that brings back memories of our wedding seven years ago, a place that holds sentimental value and where we felt a return to our roots.

I had a wonderful time at the Mandarin Oriental Hotel restaurant. The service was excellent, the food delicious, and it was a lovely experience overall. The main dish was particularly tasty, and the wine pairing was superb. I highly recommend this restaurant to everyone.

A perfect way to refresh my mood is a restaurant with valet service. Of course, I can't resist wine, so I used a designated driver on the way back, haha. On that day, I requested a Magnum wine pairing course. It's a 15-minute drive with my convertible from home, and I simply leave the car. It was an elegant moment. I told the driver, "I drank again~ I'll do my best at work!" 😄

This is my third visit to the French restaurant "Signature" at the Mandarin Oriental Tokyo on the 37th floor since April. This time, I tried their summer menu: - Amuse-bouche - Cold Appetizer: Hokkaido Flatfish and Squid Carpaccio with Lime Cream, Mango, and Caviar - Fish Course: Pan-seared Red Snapper from Yamaguchi Prefecture with Fennel Puree and Uni Sauce - Meat Course: Roasted Lamb Back Meat from Rosel, wrapped in Pastry with Truffle (Truffle recommended as an extra) - Dessert: Pistachio Parfait with Cherry Sorbet and Cardamom Sauce - Petit Fours: Two types of Chocolate (Apple Liqueur, etc.) - Homemade Olive Oil-flavored Bread with Homemade Butter I received detailed explanations for each dish, but there was so much information to absorb, and many unfamiliar terms! Nevertheless, each visit surprises me with delightful flavors, such as deer dishes in February, perfectly cooked langoustines in April, and now, the delicious lamb. The food is exceptional, and the restaurant offers a great ambiance with a view of the Rainbow Bridge from the high floor, attentive yet discreet service, and pleasant piano live music from the adjacent bar. Overall, it's a wonderful place to unwind. Looking forward to trying their autumn menu in October.

Over the weekend, feeling flush with my bonus, I reserved a 4-course lunch set at Mandarin, priced at ¥9,929 (normally ¥12,114). Arriving early, I waited on a sofa in Mandarin's bar area, mistakenly being asked if I was there for the bar. Embarrassed, I explained my reservation for the Signature lunch at 12 PM. The staff kindly allowed me to wait there. I opted for orange wine (¥2,800) and received three complimentary appetizers: potage, meat shoe, and ratatouille, all delicious. I indulged in milk bread and baguette with unsalted butter, accompanied by exquisite Cambodian pepper. I chose Saint-Geron sparkling water with lime. For starters, I had pâté en croûte and Hokkaido scallops and squid. For the main course, I chose quail and foie gras pie, which was a wise choice as it differed from the cold appetizers. The herb-infused bread with olive oil was delightful. Accompanied by mushrooms, baby onions, and Okinawan vegetables, the main course was delectable. Dessert comprised fresh mango with meringue, kiwi, and pineapple. Despite being full, I savored it, finding it refreshing. I opted for a hot coffee afterward, which was so good that I ended up having a refill, helping me relax. Tea sweets included chocolate mousse and madeleines, elevating the coffee experience. The Mandarin's ambiance was luxurious, with spacious, well-lit interiors. The hospitality was exceptional, attracting mostly older couples and groups of women. Although Mandarin doesn't have a smoking area, there's one opposite in a building near FamilyMart. The whole dining experience lasted 130 minutes, allowing me to leisurely enjoy every moment. Payment by credit card is accepted, making it a perfect indulgence.

Delicious dishes and wonderful service. From the explanation of each course to the presentation of each dish, everything was done with great care, making us excited even before we started eating! It was worth coming all the way from Aichi. Also, we were really happy with the thoughtful souvenir given to us when we left. Thank you very much!!

I visited the French restaurant at the luxurious Mandarin Hotel, which is quite intimidating for me. Since dinner is quite expensive, I opted for a weekday lunch. While the standard dinner course is ¥35,000, the lunch prices start from ¥8,500. I chose the meat and fish course for ¥10,500 and added a ¥3,500 asparagus tasting. The service was exceptional, warm, and attentive, making the experience delightful. The food included Mint Green Pea Soup with Cheese-filled Choux Gele, Pate de Canard Cru in the Signature style, Asparagus Tasting (additional), Sakura Trout Miqui, Red Chicken Breast and Thigh Meat with Seasonal Vegetables from Morgan Farm in Champagne Sauce, Basil Foam, Lime-scented Blancmange, and Strawberry Variations, Lemon Tart Madeleine. The experience was truly enjoyable, and the quality of the dishes, from the Gele to the Sakura Trout, was outstanding. While many high-end hotel restaurants can be showy without substance, this one is truly wonderful.

I usually only go to relatively new places in Ginza, but this time I decided to try this long-established place tucked away in a back alley. It's a small counter with a calm atmosphere. You can choose whether or not to have appetizers, and if you opt for them, you get quite a generous portion. They don't provide any explanations about the ingredients. Also, they always serve the tuna as sashimi marinated in soy sauce. They offer around 5 pieces of nigiri sushi with your choice, and I had about 5 pieces of my preference. It ended up being around 30,000 yen per person. I particularly enjoyed the katsuo (skipjack tuna), kurumaebi (Japanese tiger prawn), and sayori (Japanese halfbeak).

Long-awaited big hit! Classic French hooray. I went to Flying Mother's Day lunch. Although I was a little curious about the stylish hotel dining at Hamarikyu, which opened during the corona pandemic, I honestly don't really like modern French that feels like eating haze. I heard rumors of a classic comeback for the signature, so it was my first visit. Despite the last-minute reservation, they prepared a table by the window for us, which boosted my excitement. However, seeing fewer customers for a moment made me wonder if everything was okay... But we were seated. There was a bit of a rushy start as there was a problem and we were late beyond the reservation time. When I informed them about the delay, the restaurant reservation phone staff seemed a bit annoyed or disappointed, which was also unfortunate. But the staff inside the restaurant were relaxed and greeted us with smiles without rushing us. When I made the reservation, I had carefully chosen the 4-course menu with 2 main dishes. First, for the amuse-bouche, there was green pea potage and gougeres. The potage was rich and delicious—it made me think that even a chilled version would be nice as the season gets warmer, but it was a good start. The appetizer was a refreshing dish with a slightly acidic red wine gele soaked in the gaps of cauliflower. Since the amuse-bouche was a bit rich, the contrast was nice. Looking at the photos, I immediately wanted to eat the salmon coulibiac for the fish dish. Originally, it is baked in puff pastry, but instead, it was wrapped in what seemed like a quenelle, probably made from fish paste, and the pastry was served on the plate with the sauce. It was really delicious. The rare salmon, the classic French sauce rich with butter and cream, and the crispy pastry paired perfectly. For the meat dish, it was a modern twist on coq au vin, where visually the meat and sauce seemed separate, but when eaten together, it was indeed like a blanket (tasting like a stew). I thought the fish was overwhelmingly better, but as I ate through, the meat was also quite good. For dessert, there was strawberry-decorated blancmange with strawberry sorbet, basil, and citrus espuma. Visually, it was lovely, but compared to the other dishes, the flavor was a bit subdued. During dessert, they also unexpectedly brought out a plate of very cute sweets with a Mother's Day arrangement, which was heartwarming as I hadn't anticipated it at all. The madeleines had a lovely aroma of eggs and were delightfully fluffy, with a unique deliciousness typical of the restaurant. Overall, it was rich in butter and cream, truly classic, yet visually beautiful and modern. It was the most satisfying experience for me recently. Surprisingly, the restaurant was quite small. If you go for lunch, it might be better to sit in the sofa seats by the wall rather than by the window, especially since the sunlight can be strong. There's nothing particularly worth seeing as the view is opposite to the Skytree. Since it's oriented towards the city center, the night view might be nice? If I have the chance next time, I'd definitely go for dinner.

I visited the restaurant after reading an interview article praising Hamada-san as the best chef in Japan, saying, "If it's classic French cuisine, even in France, it could be among the top 10 in the world." I was curious, and indeed, it was different from the modern French cuisine I usually enjoy. The classic French style was evident. The lamb surrounded by herbs was delicious, and I was impressed by the white wine-based white sauce on the pie. It was a Saturday night, but the crowd included families and people seemingly on business dinners, with a majority of young couples in their 30s celebrating occasions. There's also a bar on the same floor, making it easy to have a drink afterward, and the layout is smooth. It was a lovely restaurant.

Mandarin Oriental's 37th-floor stylish French restaurant ✨ The night view is fantastic, truly a hotel dinner experience ✨ Personally, I love Mandarin Oriental because, besides this, they have other great dining options, bakeries, and delicious afternoon tea. Now, let's talk about the meal: ■ Canapé ■ Cold Appetizer - Quail and foie gras galantine with port wine jelly, thigh meat rillettes ■ Warm Appetizer - Puff pastry of red deer with green asparagus and morel mushrooms, Vanoise sauce ■ Fish Dish - Turbot à la Dugléré style, fresh tomato coulis, lemon confit ■ Meat Dish - Roasted A5 Wagyu beef fillet, Swiss chard and pommes fondant, powerful Remi Martin-scented Poivrade sauce ■ Dessert - Fresh mango, kiwi, pineapple brunoise, coconut meringue, passion fruit sorbet ■ Coffee, Petit Fours The bread baked in Mandarin's bakery is delicious! Especially the milk bread. The appetizer and main meat dish can be chosen. I chose the Wagyu fillet this time, and it was incredibly tender and refreshing, complemented by a rich Poivrade sauce! The chocolate petit fours at the end were also superb. Sometimes, an elegant hotel dinner is just perfect ✨

We set up a lunch to express our gratitude to relatives who have taken care of us. The meal consisted of a 4-course menu: cold appetizer, hot appetizer, choice of meat or fish dish, and dessert. Looking at the menu, we quickly decided on the course and drinks, opting for a bottle of sparkling wine to start. The appetizers were served from a cart brought to the table, and the dill added a delightful aroma. After the sparkling wine, we chose a rosé since everyone had different preferences for meat or fish dishes. As we enjoyed the meal, conversation flowed into stories from my father's youth. The dessert surprised us with a voluminous three-tier presentation on separate plates. The final touch was coffee with small pastries, making for a satisfying and filling course. Though mindful not to compare with the previous visit, where each dish showcased intricate craftsmanship and time investment, this time the focus seemed to shift towards on-the-spot presentation rather than intricate plate creations. However, despite the absence of on-the-spot cooking, one notable aspect was the extensive drink menu book, particularly the wide selection of wines. The transparent billing system made it easy to handle, and as the daughter entrusted with both the wallet and alcohol choices, it was much appreciated to have the flexibility to assemble options ranging from affordable to high-end. Thank you for the wonderful meal!

Tonight I revisited "Signature," a French restaurant on the 37th floor of the Mandarin Oriental Tokyo, in front of Mitsukoshi Station on the Ginza Line. They remembered my visit in February this year (probably because I was dining alone), which surprised me as I hadn't mentioned it. They even knew which table I sat at and details like the brand of beer I drank. Here's the menu: - Amuse-bouche - Cold Appetizer: Terrine of quail and foie gras with port wine jelly, and rillettes of chicken thigh - Warm Appetizer: Sautéed spiny lobster with petit pois purée and emulsion infused with lobster essence - Main Course: Roasted rack of lamb with herb crust, shoulder meat confit, socca, and salad d'herbes - Dessert: Fresh mango, kiwi, pineapple brunoise, coconut meringue, and passion fruit sorbet - Petit Fours - Asahi Beer - Coffee - Evian It's a five-course meal, and each dish is quite generous. I had two bread rolls, and I was already 80% full. Then came the irresistible dessert and four more items, and I was completely satiated. The standout dish of the day was the "Sautéed Spiny Lobster," with perfectly cooked lobster and a sauce infused with the essence of lobster. The lamb, which I haven't enjoyed since a barbecue around 40 years ago due to its gamey taste, was also delicious. Overall, from the food to the atmosphere, and the impeccable service, I believe it's an outstanding restaurant.

Mandarin Oriental Tokyo's French restaurant on the 37th floor features an open-space bar lounge on the same floor. I recently dined at the Italian restaurant on a higher floor and had a wonderful experience, so I chose to celebrate my birthday here this year. The lunch course is in a prix-fixe style, with two appetizers, a choice of meat or fish dish, and dessert. The menu included: - Green pea soup - Three types of bread with unsalted butter, Guérande salt, and Cambodia's black pepper - Cold appetizer (choose 3 types): The standout was the lobster and caviar with consommé jelly coating, elegantly presented with a small salad. - Warm appetizer (choose 2 types): A 24-month-aged Comté cheese soufflé and endive salad. - Meat dish: Barbary duck breast from Auvergne with potato purée and a Bigarade sauce made with Dekopon citrus juice, offering a delicious balance of sweetness and acidity. - Fish dish (for my partner): Confit of red snapper from Kyushu with white wine and butter sauce. - Birthday cake: A heart-shaped pie crust filled with cream and decorated with "Joyeux Anniversaire!" in French. - Dessert trilogy: Lemon tart, floating island, and chocolate mousse. The tart in particular stood out with its harmonious blend of sweetness, acidity, and bitterness. The desserts were especially delicious, showcasing Mandarin Oriental's unique dessert offerings. The overall experience of elegant and high-quality dishes and service made for a delightful time. Thank you very much. April 20, 2023. ☆3.72

I had a celebratory lunch at the French restaurant in Mandarin Oriental Hotel. Mandarin Oriental is currently my favorite hotel restaurant in Tokyo, so my expectations were high. The course included champagne along with cold appetizers, hot appetizers, a main course, and dessert. We started with champagne poured from a magnum bottle, which was quite impressive. The amuse-bouche was a bean potage that looked like matcha but had a strong bean flavor, raising expectations. For the cold appetizer, I chose pâté made with chicken, pork, duck, and wrapped in pastry. The taste was excellent, and I appreciated the presentation where they brought a large piece before cutting it and serving it in front of us. The hot appetizer was scallops, lightly seared and topped with sauce, which was also delicious. The main course was sea bream served on a round plate with a design of potatoes and sauce forming a beautiful circle around it. Dessert offered three different options, each with distinct sweetness, acidity, and bitterness, all delicious on their own and even better when combined. The bread and pastries were also excellent. Overall, I was thoroughly satisfied with the food, the view, and the wine.

Eating out every day to conquer the top 100 restaurants. Today, I visited "Signature," a French restaurant near Mitsukoshi-mae. It's one of the restaurants selected for the French Top 100 in 2021. Located on the 37th floor of Mandarin Oriental Tokyo in Nihonbashi, Mandarin Oriental boasts several renowned establishments like a bar, Keshiki for Italian cuisine, 38TH for pizza, and Sense for Chinese cuisine. The chef, originally from Paris, seems to blend classical French cuisine with innovative creations. Due to the ongoing pandemic, it's been challenging to secure a reservation, but I finally made it for lunch on a weekday. Upon arriving, I headed left from the elevator to enter the restaurant, which is in the opposite direction of Sense. Inside, like other establishments in Mandarin Oriental, the view is splendid. The interior, with its blue and white tones, creates an outdoor ambiance. Once seated, I perused the menu and opted for a ginger ale to start. For the three-course meal, I chose a starter of "Signature-style Pâté en Croûte" and a main of "Roast Barbary Duck Breast with Bigarade Sauce." I was delighted to see both warm and cold appetizers available. As for Barbary duck, it's my first time trying it. Upon researching, I found it to be a large breed developed in France from the Muscovy ducks of South America. It's known for its lean skin but robust flavor, which I indeed experienced. Both the Pâté en Croûte and duck were delicious, but the bread and dessert were exceptional. The portion for the lunch course was just right. I'm already looking forward to coming back for dinner next time.